I have been experimenting, and have found that the following procedure produces good quality bitter chocolate, which I enjoy eating.
- 1 unit Melted Unsalted Butter
- 1 unit powdered/pulverised sugar(not Icing sugar), or to taste
- 3 units good quality cocoa powder(I use Cadbury or Hershey's), or to taste
- Melt the Butter, and add all the sugar to it.
- Simmer the butter with the sugar for some time so that sugar is completely melted in the butter and some of the water has vaporised. Keep stirring with a thin wire whisk.
- Remove from the heat.
- Add the cocoa powder a little at a time(preferably in 4~5 batches), stirring all the time with a thin wire whisk, to ensure that no lumps form.
- Add as much cocoa powder as is required(to taste) or to adjust the consistency of the mixture to be like a thick syrup, which can be poured into molds when it is hot/warm.
- You may optionally add vanilla extract for extra flavor. Add only about 1/4tsp for every 100g of butter(or 500g chocolate) or to taste.
- Pour into molds and chill in a refrigerator for about 2 hrs. or till completely solidified.
- Eat directly or use as cooking chocolate or make a hot cup of hot chocolate. Enjoy!
Note: If you want to add more cocoa powder or you find that you are not getting a shiny pourable liquid, you may want to try adding an emulsifier such as "soya lecithin" or "egg yolk" in a proportionate amount, a little at a time, stirring constantly till you get a liquid with a smooth consistency.